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It’s Easter time! And you know what that means? Chocolate, chocolate and more chocolate! It’s a glorious time where we can all indulge a little in our favourite cocoa treats. When we think about chocolate and Easter, most people immediately think of chocolate eggs and bunnies, but there are also a plethora of other chocolate treats you can make.

 Perhaps consider making a Chocolate and Marshmallow WeetbixSlice (recipe below), it’s a delicious alternative to traditional homemade chocolates that you can share with family and friends over a cuppa. This slice is a favourite of The Food Book team as it has a crunchy chocolate base topped with deliciously smooth marshmallows. It will be a definite winner with young and old this Easter.

Chocolate and Marshmallow Weetbix™ Slice



  • 3 Weetbix, crushed with hands
  • 1 cup self-raising flour
  • 1 cup desiccated coconut
  • 3 tablespoons cocoa
  • ¾ cup brown sugar
  • 125 g butter


  • 2 cups sugar
  • 1½ cups water
  • 1 tablespoon gelatine dissolved in a little water (or equivalent gelatine leaves)
  • ½ teaspoon vanilla extract
  • few drops of pink food colouring (optional)
  • ½ cup desiccated coconut


  1. Preheat oven to 180oC and grease a 20cm square tin.
  2. Crush Weetbix with your hands and add to mix together with flour, coconut, cocoa and brown sugar.
  3. Melt butter and stir through dry ingredients.
  4. Press mixture in tin and bake for 20 minutes, and allow to cool.
  5. Make marshmallow by dissolving sugar in the water in saucepan over a low heat.
  6. Add gelatine (or gelatine leaves) and stir until dissolved.
  7. Allow to cool before adding vanilla extract (and colouring) and beating with an electric beater until thick and light.
  8. Pour over biscuit base and allow to set.
  9. Sprinkle with coconut and cut into squares.

Easter, a festival in the Christian calendar, is almost here and there are lots of great treats to make. Hot Cross Buns are a favourite of many. These buns are traditionally eaten hot or toasted on Good Friday, with the cross standing as a symbol of the crucifixion. There is a great recipe for Hot Cross Buns on p. 408 of The Food Book.

Hot cross buns

While cooking with yeast can be quite daunting for some, it is not too difficult, and the feasting on home-made Hot Cross Buns makes it all worthwhile! You can easily substitute the currants for dried cranberries – a delicious, tangy alternative. For the non-traditionalists, replace the dried fruits with chopped up chocolate for an extra decadent treat.

Chocolate is also synonymous with Easter. There are lots of chocolate treats that you can make at Easter. What are your favourites? Many people make homemade Easter eggs or you could select any of the scrumptious chocolate recipes from The Food Book. Try the Rum Balls (p. 376), Chocolate Truffles (p. 377) or the Brownies (p. 388) as an easy-to-make and very impressive treat. If you want a super-quick chocolate treat, make the Hot Chocolate drink on p. 457.

For those looking for a delicious seafood option for Good Friday, there are lots of great fish dishes. Scallops cooked on the barbie served with a green salad is a delicious and quick option:

Mix together the following and brush over 12 scallops:

–  30 ml soy sauce
–  juice and zest of one lime
–  ½ teaspoon salt
–  2 tablespoons of finely chopped coriander
–  50 ml olive oil
–  one finely chopped red chilli

Cook scallops on barbecue for 1-2 minutes until golden and turn over and cook for another minute. Serve immediately with salad for a mouth-watering treat.

What other seafood ideas do you have for Good Friday? Or do you have other much-loved recipes for Easter?

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